- 1 tablespoon olive oil divided
- 3 cloves garlic minced
- 1.5 pounds chicken breasts sliced thin lengthwise
- 1 cup low-sodium chicken broth
- 1/2 cup heavy whipping cream
- 1/2 cup plain whole milk greek yogurt
- 1 cup fine shredded parmesan cheese about 2 oz
- 8 oz dry fettuccine noodles or any shape pasta
- kosher salt and freshly ground black pepper
- extra parmesan cheese for serving
- fresh flat-leaf parsley chopped for garnish
Instructions
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Cook fettuccine pasta according to package directions.
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Pat thinly sliced chicken breasts dry, season with salt and pepper.
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Heat 1/2 tablespoon of olive oil in a large skillet over medium high heat, brown chicken on both sides. Remove chicken from skillet and set aside.
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Reduce heat, add additional tablespoon of olive oil and garlic to pan. Sauté garlic for about one minute.
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Add chicken broth to pan, increase heat and scrape off browned bits from bottom of pan.
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Whisk in heavy cream and greek yogurt.
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Return chicken to pan and let simmer until chicken is cooked through and sauce has reduced slightly.
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Remove chicken breasts from pan, and set aside to be sliced for serving.
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Remove pan from heat and stir in parmesan cheese until melted. Season with additional salt and pepper as needed.
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Serve over chicken and fettuccine, sprinkle with additional parmesan cheese and fresh flat-leaf parsley.
Recipe NotesFull fat greek yogurt, heavy cream and freshly grated parmesan cheese should be used for best results.
Per serving with pasta:
Calories: 419
Carbs: 44
Fat: 16
Protein: 24
Sodium: 296
Sugar: 4
Per serving without pasta:
Calories: 219
Carbs: 2
Fat: 15
Protein: 17
Sodium: 296
Sugar: 2
Recipe From number-2-pencil.com
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